Ingredients:

• 1 lb pkg boneless, skinless chicken breast tenderloins
• 1/4 cup unsweetened coconut milk
• 5 Tbsp dried, unsweetened shredded coconut
• 1 tsp paprika
• 1 tsp garlic powder
• Himalayan sea salt and pepper to taste

INSTRUCTIONS:

1. Preheat oven to 400 degrees F.
2. Place the coconut milk in a shallow bowl.
3. In a separate shallow bowl, combine the Himalayan sea salt, pepper, paprika and garlic powder.
4. Place the chicken tenderloins in the milk for 1 minute on each side. Dip in the shredded coconut mixture, coating both sides. Place the "breaded" chicken on a parchment lined baking sheet and bake for 12-15 minutes, until cooked through

**TIP: Serve with IHC approved ketchup or BBQ sauce

This recipe makes about 5 servings with a serving size of 3 oz of chicken. One serving is equal to 3 oz of protein and 1/2 serving of healthy fat on the IHC plan.